Spaghetti Carbonara

Attention! Two highly needed components to cooking have been missing! Has anyone seen them? They're called inspiration and motivation, appearance unknown. Their last whereabouts were in me a long time ago. The more I'm searching for them, the more lost they seem. So I thought I'd share this sad occurrence, maybe someone has seen them :)

Seriously, it's been quite a while since I felt that urge to make or bake something fantastic. I do have cravings and I do cook (sometimes) but they're just nothing special. Hopefully, as spring rolls in, inspiration will too! 

So when it came to Sunday lunch that is a sacred family thing for us, we had the dilemma of what to make... Soup was a given and I thought about making something Italian. That was the moment when I had the epiphany! Let's make carbonara! It's crazy easy and totally delicious :) I adapted the original recipe a bit as I added mushrooms and a squeeze of lemon juice. They totally make the difference! They are amazing for any weekday night when you feel like having some comfort food and like within 30 minutes! :)

Spaghetti Carbonara

yields 4 people

1/2 package spaghetti

5 slices bacon or pancetta

4 eggs

1 cup parmesan cheese

4 big mushrooms

1/2 lemon

parsley, salt, pepper

Cook the spaghetti according to the package's instructions. When draining the pasta, leave 1 cup of the cooking water.

Cut the bacon and mushrooms into pieces. Heat 1 Tbsp olive oil in a large pan and add the bacon to it. Cook it for about 6 minutes and then add in the mushrooms. Cook for another 5 minutes. 

While the bacon-mushrooms are cooking, whisk the eggs in a smaller bowl. Add the parmesan cheese and mix it well. Season it with salt and pepper.

When the mushrooms look cooked and ready, stir in the spaghetti. Pour the egg mixture on top and the reserved cooking water and mix it well. Cook for about 5 minutes, add salt if needed and sprinkle with chopped parsley. Serve with another sprinkle of parmesan and a squeeze of lemon juice! Enjoy :)